Description
WASHOKU. THE ART OF JAPANESE CUISINE
Book Summary
This book is a comprehensive and rigorous guide to exploring Japanese gastronomic culture, going far beyond a simple cookbook. The prestigious chef Hirohiko Shoda reveals the fundamentals of washoku, the traditional Japanese cuisine declared an Intangible Cultural Heritage by UNESCO. The reader will find detailed step-by-step recipes, explanations of essential ingredients and utensils, as well as valuable practical advice and curiosities about the traditions surrounding the Japanese table. A reference work for both beginners and experienced cooks who wish to understand and master one of the most refined and healthy culinary cultures in the world.
What is it about?
Washoku. The Art of Japanese Cuisine is an exhaustive compendium that goes beyond stereotypes and passing fads. Chef Hirohiko Shoda offers a deep and authentic vision of Japanese cuisine, structured so that anyone can learn its techniques and secrets. The book breaks down the principles of washoku, from the selection of fresh, seasonal ingredients to the correct use of knives and other traditional utensils. Through clearly explained recipes, the author guides the reader in preparing dishes ranging from the most iconic, such as sushi and ramen, to others less known but equally representative. In addition, it explores customs and table etiquette, the meaning of different dishes in celebrations and festivities, and the philosophy of balance and respect for food that defines washoku.
Main Topics
- Fundamentals of washoku: principles of seasonality, balance, and respect for the product.
- Japanese culinary techniques: cutting, cooking, marinating, and plating. >li>Essential ingredients: identification, selection, and use of products such as miso, dashi, sake, or rice vinegar.
- Traditional utensils: description and handling of tools such as the Yanagiba knife or the Donabe pot.
- Step-by-step recipes: from soups and appetizers to main courses and desserts, with precise instructions.
- Culture and tradition: customs associated with food, ceremonies, and the meaning of washoku as cultural heritage.
Who is it recommended for?
This book is recommended for lovers of Japanese gastronomy who want to go beyond superficial recipes and understand the essence of its cuisine. It is ideal both for beginners who want to start with a solid foundation and for experienced cooks looking to perfect their techniques and expand their knowledge of ingredients and processes. It will also be of great interest to travelers and cultural enthusiasts who want to understand the traditions that shape the Japanese table.
What this book offers
- A deep and authentic understanding of washoku, backed by the experience of a prestigious chef.
- Detailed and accessible recipes that allow for the reproduction of Japanese dishes with professional results.
- Practical knowledge about ingredients and utensils, facilitating their purchase and correct use.
- An immersion into the gastronomic culture and traditions of Japan, enriching the culinary experience.
- A complete reference work, with over 300 pages of rigorous and well-structured content.
Technical Specifications
- Author: SHODA, HIROHIKO
- Publisher: SATORI EDICIONES C.B.
- Language: Spanish
- Topic: COOKING/FOOD AND DRINK, ETC.
- Collection: COOKING
- Publication date: September 2022
- Number of pages: 320
- Weight: 989 g
Editorial Review
Washoku. The Art of Japanese Cuisine presents itself as an essential reference work for those seeking a serious and complete approach to Japanese gastronomy. Chef Hirohiko Shoda's experience translates into rigorous content that manages to balance technique with tradition, offering the reader not only recipes but the cultural context necessary to appreciate them at their true worth. Its didactic approach and breadth of content make it a valuable tool for both the amateur and the professional who wishes to delve into washoku in an authentic and well-founded manner.